A creamy, comforting polenta topped with vibrant roasted vegetables.
Finished with Kyneton Extra Virgin Olive Oil for richness and depth.
Ingredients
Polenta (instructions will vary according to package)
1 tablespoon Kyneton Extra Virgin Olive Oil
1- 2 cloves crushed garlic
1 cup quick-cooking polenta
3 cups vegetable stock
1/4 cups cream
1 tblspn pesto or fresh herbs (as desired)
Roasted Vegetables:
For the roasted vegetables you can use any of the following:
Pumpkin, Parsnips & Potatoes, cut into -1cm slices
Zucchini (unpeeled) cut diagonally
Flat Mushrooms, stems cut level with their caps
Onion cut into quarters
Eggplant, cut into 1cm slices
Green Yellow or Red Peppers Capsicums, quartered and seeds removed.
Instructions
Heat oil and crushed garlic in a non stick frying pan until it bubbles.
Add polenta and 2 cups of stock.
Stir until smooth – simmer for 5 – 10 minutes.
Add more stock until it resembles creamy mashed potatoes.
Beat in pesto, cream and salt and pepper to taste.
Roasted Vegetables:
Brush vegetables with Kyneton Extra Virgin Olive Oil ( you can flavour the oil with a crushed clove of garlic or pesto if you wish)
Roast vegetables on a medium BBQ grill or stovetop cast iron grill pan or in a 220C oven in a heavy based roasting dish for 15 – 20 minutes turning the vegetables constantly.
Take soft vegetables out first eg: Mushrooms, Capsicums & Zucchini.
Once all vegetables are grilled/baked place over polenta with parmesan cheese and a drizzle of Kyneton Extra Virgin Olive Oil mixed with a little pesto (if desired).
Serving Tip
Serve hot as a hearty vegetarian main or a side dish. Finish with an extra drizzle of Kyneton Extra Virgin Olive Oil just before serving for added flavour.
Why It Works
Creamy polenta provides a soft, rich base while roasted vegetables add texture and natural sweetness. Kyneton Extra Virgin Olive Oil enhances both elements, bringing a smooth, balanced finish.
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